JP5129220B2 - Method for producing boiled Chinese noodles - Google Patents

Description

  The present invention is the production of boiled Chinese noodles by using a specific noodle-making raw material at a specific ratio, so that even if it is boiled to a high yield of 300 to 530%, Chinese noodles can be obtained with a boil that is excellent in appearance, texture and smoothness. The present invention relates to a method and boiled Chinese noodles obtained by the production method. In particular, the present invention can be effectively applied to Chinese noodles that have a relatively thin noodle string and are difficult to increase the yield with a cocoon and are easy to stretch with a cocoon. For example, in the present invention, by setting the yield of boiled Chinese noodles to 300 to 330%, the calorie per serving can be cut by about 30% or more, and the yield is 420 to 530%. Thus, it is possible to cut about 50% or more calories per serving.

  With the recent health consciousness and the dieting boom, products with reduced calories are required in various food fields. Noodles are also required to be reduced in calories.

  For the purpose of providing low-calorie noodles, Patent Document 1 proposes blending starch containing resistant starch and gliadin. However, the noodles obtained by this method are not only different from the original noodles in terms of texture and flavor, but also have a calorie cut rate of about 20% or less, which is not sufficient as low-calorie noodles. . Similarly, for the purpose of providing low-calorie noodles, Patent Document 2 discloses glucomannan as a polysaccharide having hydrocolloid formation and water-retaining ability, and an aqueous solution or water-dispersible polysaccharide having high viscosity (specifically, Has been proposed to be blended with various thickeners) and boiled to a high yield. If boiled to a high yield, low calorie can be realized, but if the ingredients described in Patent Document 2 are used, the texture and flavor will be different from the original noodles.

  On the other hand, in Patent Document 3, in order to produce noodles that can be stored for a long period of time, 10 to 40% by weight of wheat flour, 45 to 70% by weight of etherified starch and / or phosphate-crosslinked etherified starch, Proposed is a method comprising a step of making noodles using 5-20% by weight of freeze-dried or vacuum-dried gluten, boiling the noodle strings obtained, packaging the boiled noodle strings, and then subjecting them to heat sterilization ing. However, in the method described in Patent Document 3, the target noodles are thick noodles with noodle strings, Chinese noodles with thin noodle strings are not described at all, and the yield of the noodles is about the same as usual. There is no suggestion in this document that Chinese noodles have a high yield of 300-530%. If Chinese noodles are produced by this method and boiled to a high yield, there are problems in terms of texture and workability during noodle making.

Japanese Patent Laid-Open No. 10-262589 JP 2004-357571 A JP 2004-073183 A

  The object of the present invention is to reduce the calorie per serving by boiling the meal with a higher than normal boil, and even if it is boiled to a high yield, it retains the original noodle character. In other words, it is to provide Chinese noodles with a boil that is excellent in appearance, texture and smoothness.

In the present invention, raw noodle strings obtained by making noodles using 20-40% by mass of wheat gluten (in terms of dry matter), 40-80% by mass of phosphoric acid cross-linked starch and 0-40% by mass of wheat flour as raw materials for noodle production The above-mentioned object is achieved by providing a method for producing boiled Chinese noodles, which is characterized in that the yield is 300-530%.
Moreover, this invention achieves the said objective by providing the boiled Chinese noodles obtained by the said manufacturing method.

  According to the present invention, the calorie per meal has been reduced by boiling with a higher boil than usual, and even if it has been boiled up to a high yield, it retains the original noodle character. That is, it is possible to provide Chinese noodles that are excellent in appearance, texture and smoothness.

  In the method for producing boiled Chinese noodles of the present invention, wheat gluten is blended in an amount of 20 to 40% by mass (in terms of dry matter) as a raw material for making noodles, preferably 25 to 40% by mass, more preferably 25 to 35% by mass. . As the wheat gluten used here, either wet gluten or powdered gluten (vital gluten) can be used. If the amount of wheat gluten is less than 20% by mass, the connection of the dough will be poor, and if it is boiled to a higher yield than usual, Chinese noodles will not be obtained with boil that is excellent in appearance, texture and smoothness, and if it exceeds 40% by mass Workability at the time of manufacture is reduced, and the balance of viscoelasticity is lost, resulting in a hard, rugged and brittle texture. In addition, when using wet gluten, it is necessary to adjust the amount of water to be actually added, such as subtracting the moisture content from the amount of water at the time of noodle making, which will be described later, while determining the blending amount in terms of dry matter is there.

  Moreover, in the manufacturing method of the boiled Chinese noodles of this invention, 40-80 mass% of phosphoric acid crosslinked starch is mix | blended as a noodle-making raw material, Preferably it is 45-75 mass%. The phosphoric acid crosslinked starch is not particularly limited, but phosphoric acid crosslinked potato starch and / or phosphoric acid crosslinked tapioca starch is preferable. If the amount of phosphoric acid cross-linked starch is less than 40% by mass, the texture becomes hard, the smoothness decreases, and if it exceeds 80% by mass, the texture becomes brittle and soft. As phosphoric acid crosslinked starch, phosphoric acid crosslinked starch further subjected to chemical treatment, specifically, esterified phosphoric acid crosslinked starch (eg acetylated phosphoric acid crosslinked starch), etherified phosphoric acid crosslinked starch (eg hydroxypropylated) Phosphoric acid cross-linked starch) and the like can also be used. In addition to phosphoric acid-crosslinked potato starch and phosphoric acid-crosslinked tapioca starch, phosphoric acid-crosslinked wheat starch, phosphoric acid-crosslinked corn starch, and the like can also be used as the phosphoric acid-crosslinked starch.

  Moreover, in the manufacturing method of the boiled Chinese noodles of this invention, 0-40 mass% of wheat flour is mix | blended as a noodle-making raw material. Wheat flour does not necessarily need to be blended, but when blended, it is preferably 10 to 40% by mass, more preferably 10 to 30% by mass. Although it does not specifically limit as wheat flour, Medium force flour and strong flour are preferable. When the amount of the flour exceeds 40% by mass, when it is boiled up to a higher yield than usual, it melts in the boil and the surface of the noodles collapses, and it is soft and not viscoelastic, resulting in a watery and very unnatural texture.

  In the method for producing boiled Chinese noodles of the present invention, wheat gluten and phosphoric acid cross-linked starch may be used separately as the noodle-making raw material, if necessary, but a composition containing these noodle-making raw materials, That is, a composition containing 20 to 40% by mass of wheat gluten (in terms of dry matter), 20 to 80% by mass of phosphoric acid crosslinked starch and 0 to 40% by mass of wheat flour may be prepared in advance.

  In addition, in the method for producing boiled Chinese noodles of the present invention, in addition to the above-mentioned wheat gluten, phosphoric acid cross-linked starch and wheat flour used as necessary, as a noodle-making raw material, a range that does not impair the effects of the present invention In addition, cereal flours other than wheat flour, such as barley flour, buckwheat flour, rice flour, rye flour, rye flour, corn flour, soybean flour, and starches other than phosphate-crosslinked starch may be blended. Examples of the starch include tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, and rice starch, and modified starch obtained by subjecting these starches to α, etherification, esterification and oxidation treatments. Etc. When blending these flours and starches, the blending amount is preferably less than 10% by mass in the noodle making raw material.

  Moreover, in the manufacturing method of the boiled Chinese noodles of this invention, Kansai is added as an auxiliary material. As for rinsing, it may be in the form of powder (cane powder) or liquid, and commercially available products can be used as appropriate. In addition, the blending amount of Kansui is not particularly limited as long as it is within a normal range, but generally, noodle raw materials (wheat gluten, phosphate cross-linked starch, and wheat flour and wheat flour used as necessary) The range of 0.1-2.0 mass parts is preferable with respect to 100 mass parts in total of cereal flours and starches other than phosphoric acid bridge | crosslinking starch. Other supplementary materials include salt; egg powder such as egg white powder and whole egg powder; thickeners such as xanthan gum, guar gum, locust bean gum, alginic acids, agar, gelatin, pectin; fats and oils; ethyl alcohol, etc. You can also The blending amount of these other auxiliary materials may be appropriately selected according to the purpose of use and the like, and is not particularly limited, but from the viewpoint of not impairing the effects of the present invention, the raw material for noodle making It is preferable to set it as the range of less than 10 mass parts with respect to a total of 100 mass parts.

  In the method for producing boiled Chinese noodles of the present invention, first, water, citrus, and other auxiliary materials as necessary are added to the above-mentioned noodle-making raw material, and then mixed to obtain a dough. The amount of water added is preferably in the range of 30 to 50 parts by mass, more preferably 35 to 45 parts by mass, with respect to a total of 100 parts by mass of the raw materials for noodle making. If the amount of water added is less than 30 parts by mass, the dough may be hard and workability may be reduced. If it exceeds 50 parts by mass, the dough may become sticky or weak. The mixing may be carried out under normal pressure or reduced pressure according to a conventional method, but the mixing time is usually about 5 to 20 minutes. From the dough obtained in this way, the noodles may be made by, for example, rolling / noodle strip cutting method or noodle strand extrusion method according to a conventional method. Therefore, the rolling / noodle string cutting method is preferable. The thickness of the raw noodle strings produced is not particularly limited, but generally the thickness of the raw noodle strings is 1.0 to 2.0 mm in the case of Chinese noodles. Usually, relatively thin noodle strings such as Chinese noodles cannot be increased in yield with boil, but according to the present invention, even a thin noodle string with a thickness of 1.0 to 2.0 mm can be boiled. The yield can be increased, and the original noodle-likeness can be maintained even if the product is boiled to a high yield.

Subsequently, the obtained raw noodles are boiled according to a conventional method, and the yield is adjusted with the boil. Usually, the yield of boiled Chinese noodles is 210-240%. The yield of boiled Chinese noodles of the present invention varies depending on the type of noodles, the thickness of the noodle strings, etc., but is in the range of 300 to 530%, preferably 350 to 530%, more preferably 420 to 530%. By adjusting the yield with such a bowl, the calorie of the noodle itself can be cut (reduced) by about 30% or more, preferably about 40% or more, more preferably 50% or more. In addition, the boiled yield in the present invention is raw noodles obtained by using this with respect to a total of 100 parts by mass of raw materials for noodles consisting of wheat gluten, phosphate cross-linked starch, wheat flour and other flours and starches. It means the ratio of the mass of boiled Chinese noodles. That is, it is calculated by the following formula.
Boiled yield (%) = (mass of boiled noodles / mass of fresh noodles) x (mass of noodle making materials + amount of water + mass of auxiliary materials)
Here, (mass of noodle-making raw material + water content + mass of auxiliary material) is calculated as the amount of water (mass part) and the mass of auxiliary material (mass part) when the mass of the raw material for noodle making is 100 parts by mass And the sum of them.

  In the present invention, if the yield is less than 300% with boil, the texture becomes too hard and the desired cut (reduction) rate of calories per serving is not achieved. If the yield exceeds 530%, the appearance melts with boil. , And the texture becomes soft and watery, and problems such as worsening of hoggle also occur.

  As a means for adjusting the yield to the above range, the method of raising the boil to the above range is usually mentioned, but the method of raising the boil after the steaming process treatment before the boil treatment, stopping the boil treatment halfway, and boiling as it is A method of leaving it in hot water or a method of boiling noodles again in soups after stopping the boiling treatment in the middle may be used.

  Boiled Chinese noodles produced by the method for producing boiled Chinese noodles of the present invention are preferably distributed and sold in the form of chilled or chilled boiled noodles or frozen noodles after being boiled and ready for eating. However, the boiled Chinese noodles may be subjected to a predetermined treatment such as a sterilization treatment and distributed and sold as a room temperature product.

  Examples are provided to specifically describe the present invention, but the present invention is not limited to the following examples.

[Examples 1-8 and Comparative Examples 1-8]
Noodle raw materials containing modified starches such as wheat gluten and phosphate cross-linked starch and wheat flour in the blending ratios shown in Table 1 were prepared. 100 parts by weight of raw material for noodle making, 1 part by weight of dried egg white, and 0.5 part by weight of alginic acid are added to a test mixer (manufactured by Shin Tokyo Noodle Machine Co., Ltd.), and then 0.3 parts by weight of a thickener (xanthan gum) , 2 parts by mass of 95% alcohol, 1.0 part by mass of cane powder and 0.5 part by mass of sodium chloride in 36 parts by mass of water were added and mixed for 10 minutes under reduced pressure (-700 mmHg). Each Chinese noodle dough was obtained.
The obtained dough was put together according to a conventional method, combined and rolled to obtain a final noodle strip thickness of 1.3 mm, and then cut with a cutting blade # 26 square blade to obtain a raw noodle string. The obtained raw noodle strings were aged overnight, and then boiled in a sufficient amount of boiling water so that the yield reached the value shown in Table 1.
Boiled noodles were put in a container containing ramen soup, and the appearance, texture and smoothness of Chinese noodles were evaluated by 10 panelists according to the evaluation criteria table shown in Table 2. The average score of the evaluation is shown in Table 1. The calorie cut (reduction) rate is expressed as the rate of reduction in calories of Chinese noodles with boiled rice with a yield of 230% and boiled Chinese noodles as the control, and the same mass of the rice with respect to the control.

Comparative Example 1 (100 parts by weight of flour, boiled yield 230%) is a normal product. When the yield is increased with boil to reduce calories, the evaluation results such as texture are extremely poor (Comparative Example 2). When a part of wheat flour is replaced with wheat gluten from a normal product, an improvement tendency is recognized in the texture and the like, but it is completely insufficient (Comparative Examples 3 and 7).
On the other hand, when wheat gluten, phosphate cross-linked starch and wheat flour are used in specific ratios, good appearance, texture and smoothness can be maintained even when the yield is increased by boiling (Examples 1 to 8). This effect cannot be achieved unless the ratio of wheat gluten, phosphate cross-linked starch and wheat flour is within the specific range according to the present invention (Comparative Examples 4, 6, and 8). In addition, from the comparison between Examples 1 and 2 and Comparative Example 5, when using acetylated starch instead of phosphoric acid cross-linked starch, if the yield is boiled and boiled high, the overall evaluation result, particularly the texture, is poor. I understand.

[Examples 9 to 11 and Comparative Examples 9 to 10]
Noodle-making materials containing the same wheat gluten, phosphoric acid cross-linked potato starch and wheat flour as used in Example 1 at the blending ratios shown in Table 3 were prepared. Next, raw Chinese noodles were produced and aged overnight in the same manner as in Example 1, and then boiled in a sufficient amount of boiling water so that the yield reached the value shown in Table 3.
Boiled noodles were put in a container containing ramen soup, and the appearance, texture and smoothness of Chinese noodles were evaluated by 10 panelists according to the evaluation criteria table shown in Table 2. The average score of the evaluation is shown in Table 3.

When wheat gluten, phosphate cross-linked starch and wheat flour are used in specific ratios, and the yield is increased in the range of the present invention, the desired calorie cut (reduction) rate is maintained while maintaining good appearance, texture and smoothness. Can be achieved (Examples 9-11).
However, if the boiled yield is lower than the range of the present invention, not only a sufficient calorie cut rate cannot be obtained, but also the texture and smoothness become slightly inferior (Comparative Example 9). On the other hand, when the boil yield is higher than the range of the present invention, a high calorie cut rate is obtained, but the appearance, texture and smoothness are inferior (Comparative Example 10).

Claims (3)

  Noodles are made using 20-40% by weight of wheat gluten (in terms of dry matter), 40-80% by weight of phosphoric acid cross-linked starch and 0-40% by weight of wheat flour as raw materials for making noodles. A method for producing boiled Chinese noodles, wherein the yield is adjusted to 300 to 530%.   The method for producing boiled Chinese noodles according to claim 1, wherein phosphoric acid crosslinked potato starch and / or phosphoric acid crosslinked tapioca starch is used as the phosphoric acid crosslinked starch.   Boiled Chinese noodles obtained by the production method according to claim 1 or 2.